Crunchy celery skillet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | mediums | Stalk celery |
| 1 | can | Water chestnuts; (8 oz.) |
| 1 | teaspoon | Instant chicken bouillon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Celery salt |
| 1 | teaspoon | Vegetable oil |
| 1 | Jar sliced pimiento; (2 oz.) | |
Directions
Cut celery into ¼-inch diagonal slices. Drain and slice water chestnuts.
Cook and stir celery, water chestnuts, instant bouillon, salt and celery salt in oil over medium heat, turning vegetables constantly with pancake turner, until celery is crisp-tender, about 10 minutes. Stir in pimientos and heat through. Make 5 servings.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998